Include in Print View:

Pot Roast, Two Night Dinner

Pot Roast, Two Night Dinner recipe image
This classic pot roast is the ultimate comfort food for busy weeknights. Using a hearty beef shoulder cut, this dish transforms into melt-in-your-mouth tenderness after a long, slow braise. The rich flavor profile comes from a savory blend of saut&# 195;©ed onions, celery, and carrots, deepened by aromatic garlic and earthy bay leaves. Canned tomatoes provide a robust, slightly acidic base that cuts through the richness of the meat. It’s a simple, rustic meal that tastes like it’s been cooking all day, making it perfect for family dinners or meal prepping leftovers. Serve it over mashed potatoes or with crusty bread to soak up the delicious juices.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 752.5
Dietary: Gluten-free
Description
This classic pot roast is the ultimate comfort food for busy weeknights. Using a hearty beef shoulder cut, this dish transforms into melt-in-your-mouth tenderness after a long, slow braise. The rich flavor profile comes from a savory blend of saut&# 195;©ed onions, celery, and carrots, deepened by aromatic garlic and earthy bay leaves. Canned tomatoes provide a robust, slightly acidic base that cuts through the richness of the meat. It’s a simple, rustic meal that tastes like it’s been cooking all day, making it perfect for family dinners or meal prepping leftovers. Serve it over mashed potatoes or with crusty bread to soak up the delicious juices.
Ingredients
  • 2 lbs Beef Shoulder, 1 1/2" thick
  • 3 whole LARGE CLOVES GARLIC
  • 3 tablespoons OLIVE OIL
  • 2 whole BAY LEAVES
  • 1 1/2 cups FINELY CHOPPED ONION
  • 14 oz TOMATOES, CANNED
  • 1 1/2 cups FINELY CHOPPED CARROTS 1 ds SALT
  • 1 1/2 cups FINELY CHOPPED CELERY 1 ds PEPPER
Directions
  1. 1
    Preheat your oven to 325°F (165°C).
  2. 2
    Pat the beef shoulder dry with paper towels and season generously with salt and pepper.
  3. 3
    Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  4. 4
    Sear the beef shoulder on all sides until deeply browned, about 3-4 minutes per side. Remove beef and set aside.
  5. 5
    In the same pot, add the finely chopped onions, celery, and carrots. Sauté until softened and slightly caramelized, about 5 minutes.
  6. 6
    Stir in the minced garlic and cook for another minute until fragrant.
  7. 7
    Pour in the canned tomatoes, breaking them up slightly with a spoon.
  8. 8
    Return the beef to the pot, nestling it into the vegetables. Add the bay leaves.
  9. 9
    Cover the pot tightly with a lid and transfer to the preheated oven.
  10. 10
    Braise for 2.5 to 3 hours, or until the beef is fork-tender and falls apart easily.
  11. 11
    Remove from oven, discard bay leaves, and let rest for 10 minutes before slicing or shredding.
  12. 12
    Serve hot with the vegetable gravy spooned over the top.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 752.5kcal
% Daily Value *
Total Fat 45.8g71%
Saturated Fat 15.2g76%
Cholesterol 177.1mg60%
Sodium 261.5mg11%
Total Carbohydrate 20.1g7%
Dietary Fiber 5.5g22%
Sugars 9.2g
Protein 61.5g123%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pot roast, beef shoulder, slow cook, braised beef, garlic, tomatoes, onion, carrots, celery, bay leaves, olive oil, comfort food, weeknight dinner, family meal, hearty, protein, mediterranean, two night dinner, leftovers, roast, savory
Read it online: https://www.chefs-mate.com/recipe/pot-roast-two-night-dinner/